STILTON™Stilton, Leek & Wild Mushroom Soup
During the autumn months when mushrooms grow wild in the woods, consider this deliciously warming soup made rich with leeks and Stilton cheese. A real treat for vegetarians.


450g / 1lb leeks, white part only
50g /2oz butter
700ml / 1 1/2 pints vegetable stock
300ml / 11 fl oz milk
225g / 8oz potatoes, peeled and chopped
20g /3/4 oz dried cepe (or porcini) mushrooms
75g/3oz blue Stilton cheese
4 tbsp creamed horseradish
4 tbsp sour cream
1 large pickled gherkin, chopped

To Garnish
4 sprigs of fresh chervil or parsley


1 Split the leeks lengthways into four, wash and shred finely.

2 Melt the butter in a large saucepan, add the leeks and soften for 3-4 minutes.

3 Add the vegetable stock, milk, potatoes and dried mushrooms. Bring to the boil and simmer for 20 minutes.

4 When the potatoes are soft, add the Stilton cheese and liquidise until smooth.

5 To finish, combine the horseradish, sour cream and gherkin in a small bowl.

6 Serve the soup into bowls, top with a spoonful of horseradish cream and finish with chervil or parsley.

Serves 4

Recipe by Steven Wheeler for the Stilton Cheese Makers' Association

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